Best 11 Turmeric Soup Recipes

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TURMERIC-GINGER CHICKEN SOUP



Turmeric-Ginger Chicken Soup image

If you need to get dinner on the table fast but you're tight on time, you can make this restorative, immunity-boosting soup with store-bought broth and rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Yield Makes 6 cups

Number Of Ingredients 9

1 thinly sliced garlic clove
1/4 teaspoon turmeric
1 teaspoon grated ginger
1 teaspoon extra-virgin olive oil
6 cups Basic Chicken Stock or store-bought low-sodium chicken broth
3 ounces angel-hair pasta, broken in half
1 cup shredded cooked chicken
1 tablespoon fresh lemon juice
Microgreens and thinly sliced scallions, for serving

Steps:

  • In a saucepan over medium-high heat, saute garlic, turmeric, and ginger in oil until fragrant, about 30 seconds. Add stock; bring to a simmer. Add pasta; cook 1 minute less than per package instructions. Add chicken; heat through, 1 minute. Remove from heat. Stir in lemon juice. Serve with microgreens and scallions.

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)



Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam) image

Soto ayam, an Indonesian version of chicken soup, is a clear herbal broth brightened by fresh turmeric and herbs, with skinny rice noodles buried in the bowl. It is served with a boiled egg, fried shallots, celery leaves and herbs, and is hearty enough for a meal.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

1 free-range chicken, about 3 pounds, quartered
2 stalks fresh lemongrass, bruised with the handle of a heavy knife and tied in a knot
6 makrut lime leaves, fresh or frozen (optional)
1 teaspoon kosher salt, plus more to taste
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 shallots, peeled and halved
3 garlic cloves, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 shallots, thinly sliced and fried in vegetable oil until brown (optional)
Quartered limes
Chili paste (such as sambal), for serving
Cooked white rice (optional)

Steps:

  • Place chicken in a medium pot with lemongrass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  • Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  • Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
  • Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
  • Cook noodles according to package directions.
  • Turn off heat under soup and stir in lime juice. Taste for salt.
  • To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
  • Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.

Nutrition Facts : @context http, Calories 762, UnsaturatedFat 31 grams, Carbohydrate 37 grams, Fat 47 grams, Fiber 5 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 789 milligrams, Sugar 8 grams, TransFat 0 grams

POTATO, LEEK, CARROT AND TURMERIC SOUP



Potato, Leek, Carrot and Turmeric Soup image

A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Provided by margieleow

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 13

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Steps:

  • Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
  • Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
  • Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
  • Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g

CHICKEN AND RICE SOUP WITH GINGER AND TURMERIC



Chicken and Rice Soup With Ginger and Turmeric image

Many countries have some form of creamy rice porridge in their culinary canon, such as Chinese congee, Filipino lugaw or arroz caldo and Korean juk, to name just a few. Seasonings vary, but all call for simmering a little bit of rice with a lot of liquid until the grains tenderize and break down to create a deeply comforting soup. Ideal for those harboring colds or seeking comfort, this brothy chicken-and-rice soup begins with poaching an entire chicken, which takes time, but guarantees tender meat. The rendered fat creates a rich, flavorful broth, while coriander and turmeric add earthy notes. Fresh cilantro, red chile and ginger brighten the dish.

Provided by Alexa Weibel

Categories     dinner, poultry, soups and stews, main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

3 tablespoons neutral oil, such as canola or vegetable oil
5 scallions, thinly sliced crosswise (about 3/4 cup), plus 1 to 2 scallions, thinly sliced on an angle, for garnish
5 garlic cloves, finely chopped
3 tablespoons finely chopped fresh ginger (from one 3-inch piece), plus extra julienned ginger, for garnish
4 teaspoons ground coriander
1 tablespoon ground turmeric
Kosher salt and black pepper
1 1/2 cups short-grain brown rice or Arborio rice (10 ounces)
3 quarts chicken stock
3 bunches baby bok choy (about 1 pound)
1 (3- to 4-pound) chicken, wings and legs removed and reserved (this will help the chicken fit better in the pot)
Sliced fresh red chile and chopped cilantro, for serving

Steps:

  • In a large pot, combine the oil with 3/4 cup scallions, the garlic, finely chopped ginger, coriander and turmeric. Season with salt and pepper, and cook over medium-low, stirring occasionally, until slightly softened, about 5 minutes.
  • Add the rice and stir until coated. Add the chicken stock and 2 teaspoons salt, and bring to a boil over high. Meanwhile, prepare the bok choy: Trim and discard the ends, then halve crosswise, separating the leafy bok choy tops from the heftier stems. Cut the stems crosswise into 1/2-inch pieces. Set aside.
  • Once the stock comes to a boil, reduce the heat to medium-low and carefully add the whole chicken, then the wings and legs, adding the meat in a single layer. (If the chicken isn't fully submerged, add enough water until the meat is fully covered.) Cover the pot with a lid, leaving the lid cracked open about 1 inch, and simmer over medium-low until the chicken is cooked through, about 20 to 25 minutes. (Reduce the heat to low if necessary. You want to keep it at a low simmer to ensure the chicken stays tender.) Transfer the chicken to a large bowl.
  • Continue to cook the soup over medium, uncovered, until the rice is tender and the liquid starts to thicken, 20 to 25 minutes. While the rice continues to cook, shred the chicken: Once cool, discard the chicken skin and tear the meat into bite-size pieces, discarding the bones. (You should have about 3 packed cups of shredded meat.)
  • Stir the bok choy stems and shredded chicken into the soup, and simmer just until stems are slightly softened, 2 to 3 minutes. Stir in the leafy bok choy tops, and season to taste with salt.
  • Divide among bowls and serve with bowls of chile, cilantro, sliced scallions and julienned ginger, to garnish.

CARROT-TAHINI SOUP WITH CORIANDER, TURMERIC AND LEMON



Carrot-Tahini Soup With Coriander, Turmeric and Lemon image

Here's a simple carrot soup with loads of garlic and lemon for punch, with some tahini puréed in at the end. It is tangy, nutty, very creamy and intensely flavored, like liquid hummus with a gentle sweetness.

Provided by Melissa Clark

Categories     easy, weekday, one pot, soups and stews, appetizer, side dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, more for pita chips
1 fat leek (or 2 slim ones), white part only, thinly sliced
6 garlic cloves, minced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
Pinch of cayenne
1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
1 quart vegetable broth
2 sprigs fresh thyme (optional)
2 pita breads, each cut into 16 wedges
1/3 cup tahini
Fresh lemon juice, to taste
Grated lemon zest, for garnish
1/3 cup chopped fresh cilantro or mint

Steps:

  • In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
  • Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
  • Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
  • When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
  • Serve soup garnished with the lemon zest, cilantro and pita wedges.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 26 grams, Fat 13 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 6 grams, TransFat 0 grams

CHICKEN SOUP WITH ORZO AND TURMERIC



Chicken Soup with Orzo and Turmeric image

This chicken soup with orzo and turmeric is ultra soothing when you're feeling under the weather.

Provided by jaybu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

1 tablespoon olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 ½ pounds boneless, skinless chicken breasts, cut into large chunks
salt and ground black pepper to taste
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, peeled and minced
2 teaspoons ground turmeric
¼ teaspoon red pepper flakes, or to taste
6 cups chicken broth
1 ¼ cups uncooked orzo pasta
1 bunch Italian parsley
1 teaspoon apple cider vinegar

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; saute until onion is translucent, 8 to 10 minutes. Add chicken, salt, and pepper; cook and stir for 2 to 3 minutes. Add garlic, ginger, turmeric, and red pepper flakes; cook and stir until fragrant, about 1 minute.
  • Increase heat to medium-high and pour in chicken broth; bring to a boil.
  • Reduce heat to medium, cover, and simmer until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove chicken to a plate and shred when cool enough to handle.
  • Increase heat to medium-high and bring to a boil. Add orzo and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes.
  • Remove and discard parsley stems; roughly chop leaves. Stir parsley into the soup with shredded chicken and vinegar. Adjust seasonings and ladle into bowls.

Nutrition Facts : Calories 252.6 calories, Carbohydrate 29.4 g, Cholesterol 48.4 mg, Fat 4.5 g, Fiber 2.4 g, Protein 22.5 g, SaturatedFat 0.9 g, Sodium 938.8 mg, Sugar 4.2 g

IMMUNE-BOOSTING BROCCOLI AND TURMERIC SOUP FOR THE INSTANT POT®



Immune-Boosting Broccoli and Turmeric Soup for the Instant Pot® image

This soup is full of fresh ingredients with immune-boosting properties. Making it in your pressure cooker helps retain those nutrients. It also makes use of broccoli stems that you might normally throw away, so it's a win-win recipe. It makes a lot, so you can freeze some for another day.

Provided by Buckwheat Queen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds broccoli florets and stems
3 tablespoons extra-virgin olive oil
1 onion, diced
1 carrot, diced
½ cup diced red bell pepper
1 large clove garlic, minced
1 ½ tablespoons minced fresh ginger
1 teaspoon turmeric powder
½ teaspoon cracked black pepper
1 (32 ounce) carton low-sodium chicken broth
¾ cup plain yogurt

Steps:

  • Remove broccoli florets from stems and set aside. Trim leaves and set aside. Cut away and discard the tough outer portion of the stems. Dice the remaining cores.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onion, carrot, bell pepper, garlic, and ginger; saute until fragrant, 3 to 5 minutes. Add broccoli stems and leaves; saute for 1 more minute. Stir in broccoli florets. Add turmeric and cracked pepper; stir until vegetables are coated. Turn off Saute function and add broth.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid and stir.
  • Puree soup with an immersion blender until creamy. Stir in yogurt and serve, or cool and freeze.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 14.5 g, Cholesterol 4.4 mg, Fat 8 g, Fiber 4 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 138.7 mg, Sugar 6.4 g

TURMERIC-GINGER CHICKEN SOUP



Turmeric-Ginger Chicken Soup image

Chicken noodle soup never gets old. If you don't have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

Provided by Claire Saffitz

Categories     Bon Appétit     Soup/Stew     Chicken     Noodle     Ginger     Coriander     Garlic     Carrot     Healthy     Dinner

Yield Serves 4

Number Of Ingredients 13

1 (3 1/2-4-pound) chicken
2 medium onions, unpeeled, quartered
2 heads of garlic, halved crosswise
1 (4-inch) piece ginger, unpeeled, thinly sliced
3 dried bay leaves
1 tablespoon ground turmeric
2 teaspoons black peppercorns
2 teaspoons coriander seeds
Kosher salt
12 ounces carrots (about 4 medium), peeled, cut into 1/2-inch pieces on a diagonal
8 ounces dried udon noodles
Scallions, very thinly sliced
Chili oil (for serving)

Steps:

  • Place chicken, onions, garlic, ginger, bay leaves, turmeric, peppercorns, coriander seeds, and several pinches of salt in a large pot. Pour in cold water to cover and bring to a boil over medium heat. Reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of breast registers 155°F, 30-35 minutes. Transfer chicken to a plate and let cool slightly; keep stock simmering. Remove skin from chicken; discard. Pull meat from bones and shred into bite-size pieces; set aside. Return bones and carcass to stock. Increase heat and bring stock to a boil; cook until reduced by about one-third, 15-20 minutes. Season with more salt if needed.
  • Strain stock into a large saucepan; discard solids. Add carrots, bring to a simmer, and cook until carrots are tender, about 5 minutes.
  • Meanwhile, cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain and rinse under cold water to stop cooking.
  • Divide noodles among bowls. Add shredded chicken meat to stock and cook just until heated through; season stock with more salt if needed. Ladle over noodles. Top soup with scallions and drizzle with chili oil.

TURMERIC SOUP



Turmeric Soup image

A basic Nepalese soup. Good for treating colds. Recipe from The Spice House. Edited to add: This is meant to be a medicinal soup. You wouldn't serve your family a cup of TheraFlu or Lemsip for dinner would you? ;)

Provided by AmandaInOz

Categories     Nepalese

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 teaspoon fresh ginger, grated (or ginger paste)
1 teaspoon fresh garlic, crushed
1/2 teaspoon ground turmeric
1 egg
1 cup water
salt, to taste

Steps:

  • Heat oil, and saute ginger and garlic.
  • Add turmeric and fry for about one minute.
  • Break the egg in, and saute until cooked.
  • Add the water, and heat until it comes to a boil.
  • Add salt to taste.

Nutrition Facts : Calories 202.8, Fat 18.6, SaturatedFat 3.5, Cholesterol 211.5, Sodium 76.2, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 6.6

INDONESIAN CHICKEN SOUP WITH NOODLES, TURMERIC AND GINGER (SOTO AYAM)



Indonesian Chicken Soup With Noodles, Turmeric and Ginger (Soto Ayam) image

Categories     Chicken

Number Of Ingredients 20

3 pounds free-range chicken, quartered
2 stalks fresh lemon grass, bruised with the handle of a heavy knife and tied in a knot
6 pieces kaffir lime leaves
1 teaspoon kosher salt
1 teaspoon black peppercorns
1 1/2 tablespoons coriander seeds
2 teaspoons cumin seeds
5 pieces shallots, peeled and halved
3 cloves garlic, peeled
2 teaspoons finely minced fresh turmeric, or 1 1/2 teaspoons ground turmeric
2 tablespoons finely minced ginger
3 tablespoons peanut oil
4 ounces glass noodles or thin dried rice noodles, called vermicelli, bihun or bun
1 tablespoon fresh lime juice
2 tablespoons chopped celery leaves, mint, Thai basil or cilantro leaves
2 pieces shallots, thinly sliced and fried in vegetable oil until brown
1 piece Quartered limes
1 scoop chili paste (such as sambal) for serving
1 scoop Cooked white rice
2 pieces soft boiled egg

Steps:

  • Place chicken in a medium pot with lemon grass, lime leaves (if using), salt and 2 quarts water. Bring to a boil over high heat. Skim off any foam and reduce heat to a simmer. Cover and simmer until chicken is tender, about 45 minutes, skimming as needed to make a clear broth. Remove chicken pieces from broth and set aside. Remove and discard lemon grass and lime leaves; reserve stock in pot. When chicken is cool enough to handle, discard skin and bones and shred meat into bite-size pieces.
  • Meanwhile, combine peppercorns, coriander seeds and cumin seeds in a small food processor. Pulse until ground. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste. (Add a little water if needed.)
  • Heat peanut oil in a medium saucepan over high heat. When very hot, add spice paste and cook, stirring until paste is cooked and beginning to separate from the oil, about 5 minutes.
  • Add cooked spice paste and chicken meat to stock. Bring to a simmer and cook 10 minutes.
  • Cook noodles according to package directions.
  • Turn off heat under soup and stir in lime juice. Taste for salt.
  • To serve, divide noodles in large soup bowls. Ladle chicken pieces and soup on top and sprinkle with celery leaves or herbs, and fried shallots, if using. Pass lime and sambal at the table.
  • Eat from soup bowl, or serve a scoop of rice on a side plate, sprinkled with more shallots, and put a mouthful of noodles and chicken on rice. Combine on a spoon, dab with sambal, and eat.
  • Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes. Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.

TURMERIC AND GARLIC DETOX SOUP



Turmeric and Garlic Detox Soup image

Turmeric has wonderful health benefits including anti inflammatory and liver detox. It lowers cholesterol and helps brain function. Garlic has these same benefits plus helps with the common cold and hypertension. All this in a delicious flavored soup. Freezes well also. Packed full of nutrition.

Provided by barbara lentz

Categories     Vegetable Soup

Time 25m

Number Of Ingredients 15

2 Tbsp olive oil
1 small onion diced
2 Tbsp ginger grated
8 clove garlic minced
1 Tbsp fresh turmeric grated or 2 tsp. powder
1 tsp each cumin and coriander
1/2 tsp chipotle powder or cayenne pepper
8 c chicken or vegetable stock
salt to taste
1/2 lemon juiced
1 bag(s) mann's organic broccoli slaw
1 c fresh bean sprouts
1/2 red bell pepper sliced thin
4 oz rice noodles cooked according to directions and drained
1/2 c cilantro chopped

Steps:

  • 1. In a large Dutch oven add the olive oil. Cook the ginger onion and garlic 2 minutes. Add the turmeric, cumin, chipotle powder and coriander. Cook one more minute.
  • 2. Add the stock and bring to a simmer. Add the salt taste and adjust to preference. Add the broccoli slaw, bean sprouts, and red bell pepper. Cook 2 minutes.
  • 3. Add the lemon juice and cooked rice noodles. Cook 2 more minutes. Add the cilantro and serve

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